Can I make Classic French Profiteroles without a stand mixer?

Yes. While a stand mixer makes incorporating the eggs easier, you can mix the dough by hand using a sturdy wooden spoon. Allow the dough to cool slightly before adding the eggs one at a time, stirring vigorously after each addition until the mixture becomes smooth and glossy.

How do I keep profiteroles crisp after baking?

The key is to bake the pastry until it is deeply golden and then leave it in the turned-off oven with the door slightly open for about 30 minutes. This extra drying time removes excess moisture and helps the shells stay crisp. Store unfilled shells in an airtight container and fill them just before serving.

What fillings can I use besides vanilla ice cream?

Although vanilla ice cream is the traditional choice for Classic French Profiteroles , you can also fill them with pastry cream, lightly sweetened whipped cream, chocolate mousse, coffee-flavored cream, or even fruit-flavored ice cream. Each variation offers a unique twist while maintaining the classic French pastry experience.

Can I freeze Classic French Profiteroles?

Yes. Unfilled profiterole shells freeze very well for up to one month. Reheat them in a 300°F (150°C) oven for 5 to 7 minutes to restore their crisp texture before cooling and filling. You can also freeze assembled ice cream-filled profiteroles and simply drizzle them with freshly warmed chocolate sauce before serving

Classic French Profiteroles

Name: Classic French Profiteroles
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1/4 cup + 2 tablespoons water; 2 tablespoons whole milk; 4 tablespoons unsalted butter; 1 1/2 teaspoons granulated sugar; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 2 large eggs; 1 quart vanilla ice cream; 1/4 cup heavy cream; 2 ounces semisweet or bittersweet chocolate, finely chopped; 1 pinch salt (for chocolate sauce)

Description

Classic French Profiteroles are elegant cream puffs made from crisp homemade choux pastry, filled with creamy vanilla ice cream, and finished with a rich warm chocolate sauce. This timeless French dessert is surprisingly easy to prepare and perfect for holidays, dinner parties, or any special occasion.

Ingredients

Scale

1/4 cup + 2 tablespoons water
2 tablespoons whole milk
4 tablespoons unsalted butter
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1 quart vanilla ice cream
1/4 cup heavy cream
2 ounces semisweet or bittersweet chocolate, finely chopped
1 pinch salt (for chocolate sauce)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat until the butter melts completely.
Reduce the heat to low and add the flour all at once. Stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
Transfer the dough to the bowl of a stand mixer and allow it to cool for 5 minutes. Mix briefly to release steam.
Add the eggs one at a time, mixing well after each addition until the dough is smooth, glossy, and pipeable.
Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe 1 3/4-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Moisten your fingertip with water and smooth any peaks on the dough.
Bake for 22 to 25 minutes without opening the oven until near the end of baking. The profiteroles should be puffed and golden brown.
Turn off the oven, crack the door slightly, and leave the profiteroles inside for 30 minutes to dry. Cool completely on a wire rack.
Heat the heavy cream until steaming but not boiling. Remove from the heat and stir in the chopped chocolate and pinch of salt until smooth.
Slice each cooled pastry shell in half horizontally and fill with a scoop of vanilla ice cream.
Place the tops back on, drizzle generously with warm chocolate sauce, and serve immediately.

Notes

Do not open the oven during most of the baking time or the pastry may collapse.
Allow the dough to cool slightly before adding the eggs.
Use high-quality chocolate for the richest sauce.
The pastry shells can be baked one day ahead and stored in an airtight container.
Refresh stored shells in a 300°F (150°C) oven for 5 minutes before filling.
Freeze unfilled pastry shells for up to 1 month.
Assemble the profiteroles just before serving to keep the pastry crisp.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 profiterole
Calories: 196 kcal
Sugar: 12 g
Sodium: 110 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 66 mg